Chocolate Raspberry Chia Pudding
A versatile and nourishing treat that's sure to satisfy!
- 2 cups Almond Milk- or other milk
- ¼ cup Cacao Powder- raw
- 5 Tbsp Chia seeds
- ½ cup Frozen raspberries
- ½ tsp Agave syrup
- 1 pinch Sea salt
Add almond milk, cacao powder, agave syrup and sea salt into a mason jar and fasten the lid.
Shake vigorously for a few minutes, until the ingredients are well mixed.
Add chia seeds to the jar and shake once more.
Gently stir in raspberries, or place them on top.
Place the jar in the fridge for ~8 hours.
Pop the lid and it’s ready to be eaten when you want it!
You can always swap the raspberries out for strawberries, blueberries, blackberries or a mixture if you don’t have raspberries on hand or if you’re feeling creative.
Additionally, I’ll sometimes add a drizzle of nut butter or some cinnamon on top right before serving, to give it that extra twist. Have fun customizing the toppings to suit your preferences!